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Happy Friday! What a yummy breakfast / brunch project we have for you this weekend! This Bacon, White Cheddar and Chive Quiche with a Hash Brown Crust! The hash brown is actually really easy to make, and actually really crispy. So it’s a really great texture to add to the custardy quiche. This quiche has all your favorite breakfast things in one dish, and makes it a super good option when you’re having people over. :)
♥ Teri

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Bacon, White Cheddar and Chive Quiche with a Hash Brown Crust

1 (9inch) quiche

hash brown crust:
20 ounces frozen hash browns, thawed
1/2 cup shredded white cheddar
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons unsalted butter
1/2 onion, thinly sliced
6 large eggs, lightly beaten
1/2 cup heavy cream (or whole milk)
4 rashers crispy cooked bacon, crumbled
1 cup shredded white cheddar cheese
1 tablespoon thinly sliced chives, plus more for garnish
salt and pepper to taste

1. Squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. Add cheddar, salt and pepper and stir together.
2. Lightly grease a 9” spring form pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan.
3. Place the pan in the freezer and freeze for at least 1 hour.
4. Preheat oven to 425˚F.
5. Place frozen crust until the oven and par-bake for 15 minutes. Remove from oven and slightly cool.
6. In a skillet melt butter over medium heat. Add onions and lightly caramelize for 10 to 15 minutes. Season with salt and pepper. Set aside.
7. In a large mixing bowl, combine eggs and cream. Whisk together until light and fluffy. Add remaining ingredients, including caramelized onions and stir together until mixed up. Season with salt and pepper.
8. Pour filling mixture into the par-baked crust and place into the oven.
9. Lower oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have just set.
10. Remove from oven and score the perimeter with a pairing knife.
11. Allow quiche to cool for 10 minutes, loosen the spring form pan and cool for an additional 10 minutes.
12. Slice quiches into wedges, top with sliced chives and serve.

  1. Missy Not Specified Not Specified

    This breakfast looks just incredible!!! It is absolutely going on my brunch recipe list along with others like TexMex Migas Skillet and Italian Pesto Egg Bake from

  2. Alfredo Garcia Not Specified Not Specified

    I’ve never made a quiche before, but this recipe might just change that! Looks soooo yummy!

  3. JohnM Not Specified Not Specified

    I’m not the biggest fan of quiches, but my God this looks absolutely amazing. AND it has bacon and hash brown. I will try it for sure at home thanks for this recipe!

  4. Barbara G Not Specified Not Specified

    Can you use shredded potatoes for the crust or does it have to be frozen hashbrowns?

    • Jenny Park Not Specified Not Specified

      You can definitely use shredded potatoes! The frozen hash browns is just a time saver :)

      • Steve Not Specified Not Specified

        Can any of this be made ahead, as in the day before? Can the crust be made and left overnight in the freezer? Thanks.

        • Jenny Park Not Specified Not Specified

          Yes! You can make this the night before, i just recommend rebaking (when reheating) at a higher temp, to ensure the crust crisps back up!

  5. Linda Pilcher Not Specified Not Specified

    I was looking for something different to serve for a brunch next week. I love the look of the hash brown crust!

  6. barbara l ivins-georgoudiou Not Specified Not Specified

    Would grated russet potato work in place of hashbrowns? If so, should anything else be added to it?

  7. Kelly Mahan Not Specified Not Specified

    Your quiche looks so delicious! I’m super curious to try the hash brown crust. Thank you for sharing the recipe with us!

  8. terry Not Specified Not Specified

    Hi I made this yesterday as directed. The crust did not brown as expected. I made the crust the night before and put in freezer. I am wondering if additional parbaking would have helped. Should it be starting to brown after the par baking. Any thoughts would be welcome. The flavor was great but the crispy hash brown part was missing

    • Jenny Park Not Specified Not Specified

      Hi Terri! I think actually if you remove the spring form ring around the crust, (once the quiche is almost fully baked, but still slightly loose in the middle) then stick it back in the oven for an additional 10-15 minutes with the sides exposed, that should help to crisp up the hash brown crust :)

  9. Janice Not Specified Not Specified

    Looks delicious. Do you think it could be made ahead and frozen? Without too much change in texture? Planning a post wedding brunch to send off out-of-towners…

  10. Chris T Not Specified Not Specified

    I made this for a potluck a few weeks ago and it was really good! Very creamy for quiche not at all dense. The outside of the crust was mostly crispy but that could just be my oven. Next time I’ll pre-bake the crust for a little longer.

    Another hit! Thanks again, SFB!

  11. Amy Not Specified Not Specified

    What’s the calorie count for a regular slice? Love love love this recipe. I’ve made it twice!! Thank you for sharing.

  12. Lela Not Specified Not Specified

    Yes. Totally making this…..thank you : )

  13. Katherine Not Specified Not Specified

    Mine is in the oven right now and leaking all over the place! Help!

  14. Lisa Heaton Not Specified Not Specified

    Is a rasher of bacon three slices?

  15. Debbie Daugherty Not Specified Not Specified

    Hi, I want to make this for Christmas morning :) Can you tell me how much cheddar do you add to the potatoes? there are two measured cheddar cheeses, one is shredded and the other is grated, which one goes in the quiche?

    • Jenny Park Not Specified Not Specified

      Hi! If you look at the ingredient list, the first 4 ingredients are for the crust! So 1/2 cup shredded cheese for the cup + 1 cup for the filling! :)

  16. Michael Trawick Not Specified Not Specified

    I’m always looking for something new to make for Christmas morning breakfasts, so this will be this year’s. I’ll let you know what the family thinks. Thanks for another great recipe to try!

  17. leelu Not Specified Not Specified

    Can’t help noticing that there are no explicit instructions for the bacon. An experiencedcook will infer that the bacon should be cooked, drained, and crumbled, a novice maybe not so much.
    Just an old tech editor grumbling… .

  18. Karrie Not Specified Not Specified

    I’m annoyed that this quiche leaked out of the springform pan. It’s no longer a quiche but some baked hashbrowns with cheese, onion, and bacon. I should have trusted my instinct to use a different pan because now I’ve wasted a half dozen organic eggs! I will try again, but for now I’m disappointed that my Sunday brunch was a bust!

    • Jenny Park Not Specified Not Specified

      Total bummer! And it’s never fun wasting ingredients! You may also want to try making a thicker hash brown layer. I haven’t had an issue with leakage and know others have also has success with the Spring form!

      • Karrie Not Specified Not Specified

        Don’t get me wrong it tasted delicious, and I salvaged it by placing an over easy egg on top of each serving. I was thinking of using my cast iron pan to get a crispier hashbrowns crust like the picture. The presentation won’t be the same, but at least all the ingredients will be in the same pan. 😊

      • anthony welch Not Specified Not Specified

        test pan with water before using

  19. anthony welch Not Specified Not Specified

    made it for fathers day turned out amazing..i baked crust for 20 then broiled for 10.. then added filling… turned out perfect.. great recipe. was a hit.

    • Jenny Park Not Specified Not Specified

      Glad you enjoyed it! And great tip about broiling the crust a bit before adding the filling!

  20. Cakey Not Specified Not Specified

    Oh my, this looks delish. I don’t own a spring form pan, what would you recommend? Quiche dish, pie dish, or cast iron maybe? I definitely want to get the crispy effect and don’t care as much about presentation out of the dish.

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